This recipe is not my own.  It’s very closely adapted from the meatloaf recipe in Da-Hae and Gareth West’s cookbook, “K Food.”  It’s delicious.  The best meatloaf, hands down, I’ve ever eaten.  And I like meatloaf.  I’m that kind of person.  Wide-hipped, American, quick to violence.  But don’t let that deter you, this Gochujang meatloaf is for everyone.

Make it immediately.

Also, Happy Easter, Happy April Fool’s Day, and Happy Dyngus Day.  I hope you all dream of a 2001 Jake Gyllenhaal whipping your bottom with pussy willows while the rabbit from Donnie Darko watches.

Gochujang Meatloaf

• 500 grams minced pork
• 3 spring onions, minced
• 6 garlic cloves, minced
• 1 tsp salt
• 1.5 TBS gluten-free gochujang (I have a recipe on this site.)
• pinch of pepper
• 50 grams fresh gluten free breadcrumbs
• 1 egg

1. Preheat the oven to 180c/350f
2. Mix all the above ingredients and pat into a greased 1lb loaf tin and bake for 40-45 minutes.
3. Take from the oven, and using a chopstick, poke lots of holes over the top of the meatloaf and pour over the glaze recipe. (Glaze recipe below.)

Glaze Recipe

• 1.5 TBS apricot jam
• 1 TBS gochujang
• .5 TBS honey
• 1 tsp gluten free soy sauce
• 1 minced garlic clove
• 1/4 tsp sesame oil
• .5 TBS apple cider vinegar

1. Mix all the ingredients together.
2. Pour the glaze over the cooked meatloaf, and return to the oven for 10-15 minutes.

Nutritional Information: (4 Servings)

• calories:  374
• fat: 21.8
• carbs: 16.4
• protein: 28.3